Recipe - Catfish Bienville

2 pound Catfish fillets(45oz ea)
1 tablespoon Lemon juice
1/8 teaspoon White pepper
Cherry tomatoes(opt)
1 tablespoon Butter or margarine,melted
1 teaspoon Salt
Parsley sprigs(opt)

BIENVILLE SAUCE
3 Bacon slices,chopped
1/3 cup Chopped green onions(w/tops)
2 cup Milk
One fourth cup Sherry
One half pound Shrimp,cooked,drained
One fourth teaspoon White pepper
2 tablespoon Butter or margarine
One fourth cup Flour,allpurpose
8 ounce American cheese,small pieces
1 cn Mushrooms, cut or sliced up (4oz)
One fourth teaspoon Worcestershire sauce
1 ds Hot pepper sauce

1. Thaw frozen fish according to package directions.
2. Prepare Bienville Sauce; keep warm.
3. Place fillets on wellgreased rack of broiler pan.
4. Combine butter, lemon juice, salt and pepper; brush fillets with butter
mixture.
5. Broil 6 inches from heat for 8 minutes, or until fish flakes easily when
tested with fork.
6. Remove fish to warm serving platter; spoon Bienville Sauce over
fillets.
7. Garnish with parsley and cherry tomatoes if desired.
*** BIENVILLE SAUCE ***
1. In medium skillet, cook bacon and onion until bacon is light brown.
2. Add butter and flour; cook over low heat, stirring constantly, until
mixture is smooth (do not brown flour).
3. Add milk gradually, making a smooth paste; cook over low heat until
thickened and bubbly.
4. Add cheese; continue cooking over low heat until cheese melts.
5. Stir in remaining ingredients.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini